Physicochemical, antioxidant and sensory properties of Mango Sorbet containing L-theanine as a potential functional food product


The non-proteinous amino acid L-theanine (L-THE) is associated with a range of health benefits including improvements in immune function, cardiovascular outcomes and cognition. The aims of this study were to develop a food product (mango sorbet; ms-L-THE) containing physiologically relevant doses of L-THE (0.2/100 g w/w) and determine its antioxidant, physicochemical and sensory properties in comparison to a mango sorbet without L-THE (ms). Total phenolic and flavanol content, and antioxidant analysis (DPPH, FRAP and ABTS) were determined spectrophotometrically. Both products were also evaluated for acceptability and likeability in healthy participants using the 9-point hedonic scale. Any differences that could be caused by the addition of L-THE were examined using the triangle test. Results indicated no significant differences between ms-L-THE and ms in taste of the products (p > 0.05), and the ms-L-THE was well received and accepted as a potential commercial product. Findings of the DPPH assay indicated significant difference between the two products (p < 0.05). In conclusion, we have successfully created a mango sorbet that contains a potentially physiologically relevant concentration of L-THE with antioxidant properties that could be used as a novel method of L-THE delivery to clinical and healthy populations.

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Divisions: College of Health & Life Sciences > Aston Medical School
Additional Information: © The Author(s) 2022. This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit Funding Information: Open Access funding enabled and organized by CAUL and its Member Institutions. This research project was supported by the Faculty of Heath Research Support Funding, University of Canberra, ACT, Australia. Dr Jackson Williams was supported by an Australian Government Research Training Program Scholarship. Dr Nathan M D’Cunha was supported by a Dementia Australia Research Foundation PhD Scholarship.
Uncontrolled Keywords: L-theanine,Antioxidant,Sensory evaluation,Dietary bioactive,Nutraceuticals
Publication ISSN: 0022-1155
Last Modified: 19 Jun 2024 17:48
Date Deposited: 02 Sep 2022 16:02
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Related URLs: http://www.scop ... tnerID=8YFLogxK (Scopus URL)
https://link.sp ... 197-022-05570-6 (Publisher URL)
PURE Output Type: Article
Published Date: 2022-12
Published Online Date: 2022-08-16
Accepted Date: 2022-08-04
Authors: Williams, Jackson
D'Cunha, Nathan M.
Kellett, Jane
Georgoupolou, Ekavi N.
McKune, Andrew J.
Mellor, Duane D. (ORCID Profile 0000-0002-1369-3868)
Naumovski, Nenad



Version: Published Version

License: Creative Commons Attribution

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